Gluten Free Daring Baker Pizza Recipe
2 cups brown rice flour (superfine preferred)
2 cups tapioca starch
1/2 cup garfava bean flour
2 tbsp. + 2 tsp xanthan gum
1 3/4 Tsp Salt
4 tbsp. yeast
1 tbsp. Trader Joe’s Pasta Seasoning
1/4 Cup (2 ounces/60g) Olive oil
2 Cups (14 ounces/420g or 420ml) Water, ice cold (40 F/4.5 C)
1 Tb sugar
4 tsp. apple cider vinegar
cornmeal for dusting
Nonstick cooking oil spray

Combine dry ingredients in a heavy duty Kitchenaid Mixer with the paddle or whisk, NOT bread hook, and add your wet ingredients slowly with mixer stirring slowly. You may wish to add more water to lighten dough, but don’t let it get too wet or you won’t be able to make balls of dough. Turn the beater in your kitchenaid up to high and let it beat the dough for five to seven minutes. it should get more elastic with time. If not, add more water and/or let it mix for longer.

Put a large cutting board on a counter, and cover it with wax paper. Spray the paper with nonstick cooking spray. Throw your dough onto the paper and work it into a nice, beautiful ball of dough.

Spray a metal or plastic dough scraper with nonstick cooking spray and then use it to cut the dough into FOUR equal pieces for large pizzas, OR six equal pieces for small to medium pieces.

You can sprinkle a little flour over each individual piece of dough and either spray your hand with nonstick cooking spray or cover it with a piece of cling wrap and pick up the dough, gently rounding each piece into a ball. Then wrap each one in a piece of cling wrap and place them in a large ziploc bag or tupperware to store in the refrigerator.

*Event NOTE: “You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.” You can leave them in overnight or longer. Or, many of us found that for the GF pizza it was fine to use the dough that very day.

Two hours before you want to bake the dough, put your large cutting board on the counter and cover it with a piece of aluminum foil (or wax paper). Spray it with nonstick cooking spray and dust with cornmeal. Toss the ball of dough onto the foil and cover it with the cling wrap that it was stored in. Gently press or roll out into the desired pizza shape using a mini rolling pin. If you like (and especially if you’ve made a small pizza) you can then move the foil and pizza to a safe location (using the cutting board to transport). Carefully slide the pizza covered foil onto the counter off of the cutting board. Cover the pizza crust lightly with wax or parchment paper. Then you can return the cutting board and repeat the process with another ball of dough.

Allow your pizza crust to rest for 2 hours.

At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (550 F. etc.)

Event NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

After the dough has rested for two hours, lightly top it with toppings of your choice. Put back in the oven and bake until toppings are done, rotating as needed. It will probably take 5-10 minutes, depending on how crispy you want the crust.

*Tips for moving the pizza once topped. Simply slide a pizza peel under the aluminum foil and pizza and carefully move it to the hot pizza stone. If the pizza peel isn’t big enough or you are worried about the dough breaking, you can use a larger flat thing like a cookie sheet to transport the dough and then slide the aluminum foil-pizza off onto the pizza stone.

Event note: If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

When the pizza is done, put it on a cutting board, let it rest a few minutes, and then slice and serve.

I like this recipe but wonder if this large volume manufacture works well with gluten-free flours. I may also adjust xanthan gum if i try it again, using less. Also I want to experiment with the baking process.

I’d give the topping a 9/10 but the crust is more like a 6/10 at this point, although it does handle very well.

Prebaking the dough results in a very tough dough the next day, so it is not recommended.